Ingredients

200g broad beans
(shelled weight)
200g peas
(shelled weight)
1 mint
sprig
2 spring onions
white and green parts separated and both finely sliced
2 balls burrata
handful fresh pea shoots
For the salsa
6 tbsp olive oil
1 lemon
zested and juiced
1 preserved lemon
finely chopped
10 sugar snap
or mangetout, finely sliced
1 red chilli
deseeded and finely chopped
small bunch mint
leaves picked and finely sliced and some small ones left whole to serve

Method
step 1
Bring a large pan of salted water to the boil. Cook the broad beans for 2-3 mins, then drain and plunge immediately into a bowl of ice cold water. Once cool, use your nail to pierce the skin, then squeeze the bright green beans out of their shells into a bowl.

step 2
Bring another pan of water to the boil and cook the peas with the mint sprig for a couple of mins, then drain and mix with the beans. Stir through the spring onion whites, season to taste and set aside. Tip the peas and beans onto a serving platter and top with the whole burrata balls.

step 3
To make the salsa, whisk together the olive oil, lemon zest and juice, preserved lemon and a good pinch of salt and pepper until well emulsified. Stir through the sugar snaps or mangetout, spring onion greens, chilli and sliced mint, then spoon over the burrata.

step 4
Scatter over the pea shoots and garnish with the extra mint leaves. Put in the centre of the table and let everyone help themselves – the burrata will dress the peas with its creaminess and the dressing will cut through the richness.